1 large bunch coriander, chopped
1 medium white onion, roughly chopped
2 garlic cloves, peeled
1 green chilli, deseeded and finely chopped
4 tbsp extra virgin olive oil
1-1.5L hot chicken stock
100g (cup) quinoa
150g frozen peas
2 skinless chicken breasts, diced
1 tsp salt
Lime wedges to serve
Pepper to season
Sweat the onions, garlic, chilli and ½ bunch chopped coriander in a pot with olive oil on high heat.
Add the chicken stock and bring to a boil. Add the quinoa and simmer for 15 minutes or until the quinoa is cooked through.
Add the chicken, frozen peas, spinach and ½ bunch chopped coriander and a squeeze of lime. Cook until piping hot (4-5 minutes).
Divide the soup into bowls, season and serve with wedges of lime and small drizzle of olive oil.